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Whole Filet Mignon with Rum-Red Chile Sauce Recipe

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This recipe for Whole Filet Mignon with Rum-Red Chile Sauce, by , is from The Cassidy Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ann Cassidy
Added: Wednesday, October 15, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Rum-Red Chile Sauce:
2 tbsp. unsalted butter
1 tbsp. olive oil
3 shallots, minced
1 tbsp. minced garlic
1 c. Meyer's dark rum
3 c. chicken stock
2 tbsp. ancho puree
2 tbsp. molasses
Salt and pepper, to taste

Whole Fillet Mignon:
1 3 - 4 lb. whole fillet roast
1 tbsp. mince fresh thyme
1 tbsp. minced fresh rosemary
1 tbsp. Montreal Steak Seasoning
(mix seasonings in small bowl)

1 tbsp. Worcestershire Sauce combined with
1 tbsp. A1 Steak Sauce

Directions:
Directions:
Rum-Red Chile Sauce:
Melt the butter and olive oil in a medium saucepan over medium high heat. Add the shallot and garlic and cook until soft. Add the rum and reduce to 1/4 cup. Add the stock, bring to a boil and reduce the heat. Whisk in the remaining ingredients and simmer until reduced to 2 cups.

Whole Fillet Mignon:
Combine sauces and paint onto roast. Sprinkle all of seasoning mixture over all sides of roast and wrap in plastic wrap.
Refrigerate 1 - 4 hours.
Grill over hot grill to desired doneness --
130 - medium rare - 15 to 20 minutes

Personal Notes:
Personal Notes:
Serve with Wild Mushroom Rice and Sauteed Baby Spinach both in Vegetable Section.

 

 

 

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